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Flavorful Mini Berry Tart Cups with Easy Homemade Vanilla Custard

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These mini berry tart cups feature a crisp, buttery shell filled with smooth, creamy vanilla custard and topped with fresh mixed berries. They are quick, easy, and perfect for any occasion.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (160 g)
  • 1/2 cup unsalted butter, cold and cubed (115 g)
  • 2 tablespoons granulated sugar (for tart shells)
  • Pinch of salt (for tart shells)
  • 3–4 tablespoons ice water
  • 2 cups whole milk (480 ml) or half-and-half for richer custard
  • 1/2 cup granulated sugar (100 g) for custard
  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • 1 1/2 teaspoons pure vanilla extract
  • Pinch of salt (for custard)
  • 1 1/2 cups fresh mixed berries (strawberries, blueberries, raspberries)
  • Powdered sugar (optional, for dusting)

Instructions

  1. Make the tart dough: In a mixing bowl, combine flour, sugar, and salt. Add cold, cubed butter and rub into flour until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Add ice water carefully: Sprinkle 3 tablespoons ice water over flour mixture and toss gently. Add more water, one teaspoon at a time, until dough holds together when pressed. Wrap dough in plastic and chill for at least 30 minutes.
  3. Roll and shape the dough: Lightly flour work surface and roll dough to about 1/8-inch thickness. Cut circles slightly larger than tart pans or muffin wells. Press dough into pans and trim edges. Chill for 15 minutes.
  4. Blind bake the crusts: Preheat oven to 375°F (190°C). Line tart shells with parchment and fill with pie weights or dried beans. Bake 12-15 minutes, remove weights and parchment, then bake 5-7 minutes until golden and crisp. Cool completely.
  5. Prepare vanilla custard: Heat milk in saucepan over medium heat until just simmering. In a bowl, whisk sugar, egg yolks, cornstarch, and salt until smooth and pale.
  6. Temper eggs: Slowly pour about 1/3 hot milk into egg mixture while whisking constantly. Pour mixture back into saucepan and cook over medium-low heat, whisking constantly until thickened (5-7 minutes). Remove from heat and stir in vanilla extract.
  7. Cool custard: Pour custard into bowl, cover with plastic wrap pressed on surface to prevent skin. Chill at least 1 hour until firm.
  8. Assemble tart cups: Spoon or pipe chilled custard into cooled tart shells. Top with fresh mixed berries and dust with powdered sugar if desired.

Notes

Keep butter cold and dough chilled to ensure flaky crust. Blind bake tart shells with weights to prevent puffing. Cook custard slowly over low heat and whisk constantly to avoid curdling. Use fresh berries for best results; if using frozen, thaw and drain well to avoid soggy crusts. Custard tarts do not freeze well; store refrigerated up to 3 days.

Nutrition

Keywords: mini berry tart cups, vanilla custard, easy dessert, homemade custard, berry tartlets, quick dessert, party dessert

Find it online: https://rowanrecipes.com/flavorful-mini-berry-tart-cups-recipe-easy-homemade-vanilla-custard-cups/